Parsnip and Potato Pancakes with Fried Eggs

Healthy Parsnip Recipe

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 4-6 1x


Parsnip & Potato Pancakes:

3 large russet potatoes, peeled, washed

6 parsnips, washed, peeled

3/4 cup Spanish onion, finely chopped

5 Tbsp chives, chopped

2 large eggs, beaten

6 Tbsp extra virgin olive oil

Fried Eggs:

4 Tbsp unsalted butter, cubed

8 large eggs

Kosher salt and freshly ground black pepper


Parsnip & Potato Pancakes:

  • In a food processor, chop parsnip and potatoes to a coarse pulp.
  • In a large mixing bowl, add onions, chives and eggs.
  • Mix well until ingredients are combined.
  • In a skillet heat oil using medium heat.
  • As the oil heats up, scoop a palm sized amount of pancake mixture and shape it into a cake shape using your hands.
  • Before placing pancake into oil, shake off any excess moisture from pancake.
  • Fry until golden brown.
  • Flip and repeat on other side.

Fried Eggs:

  • In a nonstick skillet, heat butter over medium heat until some foam appears.
  • Tilt pan to evenly distribute melted butter.
  • Break egg carefully into skillet.
  • Season with salt.
  • Cook until egg whites are nearly set and yolks are still runny and fluid. (about 2 minutes)
  • Place one egg on each parsnip/potato pancakes.

The Health Benefits of Parsnips

Find out why adding Parsnips to your diet will help make you your own #HealthHero. Find out more about the Health Benefits of Parsnips.









Parsnip and Potato Pancakes with Fried Eggs